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1
Preheat oven to 300 degrees .
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2
Whisk together egg yolks and 1/4 cup whipping cream and set aside.
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3
Combine 1 1/4 cups whipping cream and 1/3 cup sugar in a heavy saucepan.
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4
Cut the vanilla bean in half lengthwise, scrape the seeds into the saucepan and add the vanilla bean halves.
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5
Bring to a boil over medium-high heat.
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6
Remove from heat and discard the vanilla bean.
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7
Whisk about one-fourth of the hot mixture gradually into the yolk mixture, add to remaining hot mixture, whisking constantly.
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8
Skim air bubbles from the top of the mixture.
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9
Pour mixture into an 8-inch square pan.
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10
Place into a 13 x 9-inch pan.
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11
Add hot water to larger pan to the depth of 1 inch.
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12
Bake for 35 minutes.
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13
Remove pan from water and cool.
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14
Cover and chill at least 2 hours.
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15
Raise oven temperature to 375 degrees .
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16
Melt 1/2 cup butter.
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17
Stack phyllo, brushing each sheet with melted butter and sprinkling with powdered sugar.
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18
Cut phyllo stack into 16 (3-inch) squares.
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19
Place squares on a parchment paper lined baking sheet.
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20
Cover with a sheet of parchment paper and top with another baking sheet.
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21
Bake for 20 minutes or until golden.
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22
Remove from oven and cool to room temperature.
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23
Cook remaining 1 cup sugar and remaining 1/4 cup butter in a small saucepan over medium heat, stirring until butter melts.
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24
Slowly add remaining 1 cup whipping cream, and cook, stirring constantly, 8-10 minutes or until caramel color.
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25
Set aside.
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26
Cut chilled custard into 6 squares.
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27
Place one square on each of 6 dessert plates.
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28
Top each square of custard with 1 phyllo square.
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29
Drizzle a small amount of caramel sauce around custard.
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30
Stir together banana and remaining caramel sauce.
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31
Spoon evenly over phyllo squares.
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32
Top each with a second phyllo square, and garnish, if desired.
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33
Reserve remaining phyllo squares for other uses.
